Tequila spiked queso dip should be your go to party app for the fall. A great dish for a casual dinner party, a Halloween pumpkin carving event or Football Sunday, you can make it ahead or bring it with you to the event. Perhaps you will make it to serve tonight while you watch the World Series (Go Indians!!!!). I mean, if its spiked with tequila, its got to be good, right?
Adapted from a recipe by Pioneer Woman, Ree Drummond, this dip starts with frying up some finely chopped chorizo in a skillet. Once browned, you put the chorizo aside and saute some peppers and onions. I like to use a combo of colorful sweet peppers in different shades of red and green with a jalapeño thrown into the mix to add a little heat. I have used a combination of cubanelle, anaheim, padron and Italian sweet peppers when I’ve made this. If all you can find is bell peppers, assorted colors (Red, orange, yellow and green) will also do the trick. Note: A sweet onion is my onion of choice.
This whole pepper and onion concoction gets doused in tequila after the peppers and onions are softened. Meanwhile you make drunken tomatoes in a separate dish.
You build the dip by layering the chorizo, peppers and onions, tomatoes and cheese, sprinkle it with some chili powder and pop it in the oven. When it comes out piping hot from the oven, the gooey cheesie extravaganza is then topped with some green onions and cilantro and served with tortilla chips.
If you haven’t noticed, I am struggling to keep up with this blog given my crazy work and family life! I made this dish on a couple of occasions in September and here it is the day before Halloween and I am writing this post and posting an oh so average picture taken with my iPhone. Sigh.
While I have no intentions of abandoning this blog, I will confess that my readership has fallen off given the absence of postings. I will also confess that I am just overwhelmed with life. I am cooking less and when I do (a recent small Octoberfest dinner party being an example), I forget to photograph my creations!
But today before I head back to the weekend long softball tournament for Sophie, I remember why I started this blog in the first place: as a creative outlet, as a stress release, as something that defined me beyond my roles as lawyer and mom. I won’t be too hard on myself for neglecting this blog, but I am going to strive to post a little more in the future. Cooking and writing forces me to think differently. It makes me a better balanced individual. I need more balance in this crazy life.
- 1 tablespoon olive oil
- 4 ounces fresh chorizo, chopped
- 1 sweet onion, finely diced
- 2 - 2½ cups of a various sweet peppers in a variety of colors (cubanelle, pardon, anaheim, poblano)
- 1 jalapeno, minced
- ¼ cup plus 1 tablespoon tequila, preferably gold
- 2 Roma tomatoes, diced
- 1 pound Monterey Jack cheese, grated
- 8 ounces white Cheddar, grated
- 1 ounce parmesan cheese
- Sprinkle of chili powder
- ¼ cup chopped fresh cilantro
- 2 chopped green onions
- Tortilla chips, for serving
- In a frying pan on medium high heat, brown chopped chorizo (approx 8 minutes). Remove with slotted spoon to paper towel lined plate to drain. And pour off any excess fat.
- Add the onion and assorted peppers to pan and saute until softened (about 5-7 minutes).
- Add ¼ cup tequila and cook a few minutes more until tequila is reduced and peppers are browned.
- Meanwhile, add tablespoon of tequila to the diced tomatoes and let them marinate for a few minutes.
- Build the dip with the ⅓ cheddar and monterey jack cheese on the bottom, add ½ the chorizo, and veggie mixture, add more cheese, add the remaining chorizo and veggies, and add remaining cheese along with the parmesan on the top. Cook in the oven for approximately 15-20 minutes until the cheese begins to brown (check it after 10 minutes).
- Top with tomatoes, cilantro and green onions before serving with tortilla chips.